asparagus Archives - Fresh From Oregon

Washington Asparagus Fresh at your local Market Now!

May 22, 2019 · by Carrie Trax ·

Fresh picked Washington Asparagus is popping up out of the ground and into your local stores. Here in the Pacific Northwest now is the peak of the season for fresh Washington Asparagus. The excellent growing climate and rich soil makes Washington State the largest grower of asparagus in the United States. If you are driving through eastern Washington you will see workers cutting asparagus by hand daily.

Here are a few storage tips once you bring home your fresh asparagus. They are very thirsty and like wet feet. Store stalks upright in a bowl or tall jar with an inch of water and place in refrigerator. If you do not have room just wrap the cut ends in a moist paper towel, cover with plastic and refrigerate.

Here are some Facts about Washington Asparagus:

Washington State is the largest grower of asparagus in the United States.
The largest domestic producers are currently Washington, Michigan, and California, in that order.
There are about 80 Washington asparagus farmers within a 100-mile radius of Washington’s Tri-Cities.
Washington asparagus is produced on roughly 5,000 acres spanning the Columbia Basin, the Yakima Valley and the Walla Walla area.
Asparagus takes approximately two years from planting to harvestable maturity.
Asparagus can grow as much as 10 inches in one day in peak season.
Asparagus plants are very long-lived, and can last up to 25 years. Asparagus plants have been known to live for 100 years.

Asparagus Bundles
1 bunch Washington Asparagus (about 12-16 oz) ends trimmed
1 tablespoon extra virgin olive oil
kosher salt
pepper
2 sheets frozen puff pastry thawed
8 ounces Swiss cheese, shredded
12 slices ham, sliced thin
1 egg beaten

Preheat oven to 425 degrees F. Line a sheet pan with parchment paper.

On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 6 squares. (I use a pizza cutter to do this)

Toss asparagus in olive oil and season with salt and pepper.

To make the bundles, place slice of ham on top of the square. Follow with 3-4 stalks of asparagus (depending on size) and 1-2 TBSP of the Swiss cheese.

Lift two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal. Brush puff pastry with egg wash. Sprinkle with more salt and pepper if desired.

Bake until puff pastry is golden and puffed, about 12-15 minutes. Serve immediately.

Asparagus Salad with Lemon Vinaigrette

May 8, 2018 · by Carrie Trax ·

Nothing says spring like the green stalks of asparagus peeking out of the ground here in the Pacific Northwest. Washington asparagus is at the peak of its season. Here in Oregon you can find it at Four Seasons Markets and QFC stores. If you would like to buy directly from the source here are a few places in Washington to buy fresh picked asparagus, Washington markets. I was lucky enough to be on a trip in Washington a few weeks back in Yakima one of the many large agricultural growing areas in the state. We stopped by one of the farms to see fresh Washington asparagus popping out of the ground. There are so many ways to enjoy asparagus each day. Start off the morning with Eggs Benedict or a frittata with asparagus. For a light meal midday you can toss asparagus in a salad or a flaky tart. Nothing is better than some roasted asparagus as a side for a grilled piece of salmon or a juicy steak from the grill. I am going to take some of my Washington State asparagus and make a hearty salad that would be good midday or perfect for a light dinner. There are two combinations you can never go wrong with, asparagus and lemon. Try this fresh spring salad with Washington asparagus and add a fresh grilled piece of Pacific Northwest salmon.

Asparagus Salad with Lemon Vinaigrette
16 spears asparagus, chopped
5 cups mixed greens
12 cherry tomatoes
1 large hard boiled egg, peeled and sliced
2 slices cooked and crumbled bacon
8 oz shredded fresh feta cheese or white cheddar cheese

Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside. Arrange the mixed greens, tomatoes, and asparagus on a plate, top with egg, bacon and cheese and drizzle with the lemon vinaigrette. Enjoy!

Lemon Vinaigrette
1 lemon
1 teaspoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon coarse salt
6 tablespoons olive oil
2 tablespoons snipped chives

Squeeze lemon and measure out 3 tablespoons juice. In small bowl combine lemon juice, mustard, sugar and salt. Slowly drizzle in oil, whisking constantly. Stir in chives, cover and chill.

How to store fresh Asparagus

Fun Facts about Asparagus…

Washington State is one of the top growers of asparagus in the United States
Asparagus is a member of the lily family and is related to garlic, onions, and leeks.
The National Cancer Institute states that asparagus the highest tested food for glutathione, one of our most potent antioxidant defenses.
It takes nearly 3 years after asparagus has been planted to reach maturity so that it can be harvested for the full season.

Fresh Washington asparagus coming out of the ground and ready to harvest at Imperial’s Garden fields in Wapato, Washington.

Fresh Asparagus with Eggs Benedict

June 23, 2017 · by Carrie Trax ·

Fresh from Oregon and now in season fresh asparagus is perfect to serve at any meal. I try to make a new breakfast dish every Saturday morning and with a bunch of asparagus in my refrigerator the first thing I thought was Eggs Benedict with Hollandaise sauce. Hollandaise sauce is a mild, rich sauce made with egg yolks, lemon juice and butter. Beside the traditional topping on Eggs Benedict it is served over vegetables like asparagus and artichokes and is also great with grilled seafood. The first time I made Eggs Benedict I thought I would never master the Hollandise sauce so I decided to turn to the master Julia Childs and her recipe. It looks simple, whisk your egg yolks, lemon and some water in a saucepan for a few minutes. When it says to use low heat you use low heat and whisk non stop but it only takes about 2 minutes to thicken up the egg. Next step in the recipe it says to soften butter and that is important and to keep whisking. From start to finish it only takes about 5 minutes but you need to keep your focus on making the sauce. I do the sauce first and let it set covered and then slightly heat it up for a minute once I am ready to serve.

I like to cook each item and then assemble. First roast the asparagus and set aside. Toast 4 English muffins and set aside. Next I like to make the Hollandaise sauce and once cooked set aside covered and reheat for 1 minute before I pour over the eggs. Next poach your eggs and place on a paper towel. Last, in a skillet heat the ham and brown slightly, about 3 minutes. To assemble, place each half of one English muffin on plate, now add a piece of the ham. Add about three stalks of the grilled lemon asparagus and then the poached egg. Check the Hollandaise sauce and if it needs to be warmer place back on stove over low heat and whisk for about 1 minute. Pour sauce over eggs and sprinkle with some cracked black pepper. The recipes for each item are in the links below.

Roasted Lemon Asparagus
4 Bays English Muffins
8 poached eggs
Julia Childs Hollandaise Sauce

Storing extra asparagus check out some tips here!

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The Best Way to Store Asparagus

May 25, 2017 · by Carrie Trax ·

Start by buying the freshest asparagus at your local farmers market or store. Look for tightly closed tips and ends that are plump and firm. When you bring home the asparagus you need to trim about a 1/2″ from the ends of the stalk.

Here are two different ways to store your asparagus:

Paper Towel
Wrap a few layers of paper towels around the asparagus stem and moisten paper towel by running under some water. Place in a plastic bag but do not seal bag. Place in refrigerator.

Glass Jar
Another way to store is to fill a glass jar with a few inches of water, I use a wide mouth pint mason jar. Place fresh cut asparagus in the jar making sure the ends are submerged in the water. Place in refrigerator.

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Roasted Asparagus with Lemon Olive Oil

May 14, 2017 · by Carrie Trax ·

Asparagus can be found 12 months out of the year but now during the month of May you will find Fresh from Oregon asparagus at all the farmers markets. When I am at the farmers market looking for fresh asparagus here are some of the things I look for:

1. Asparagus that is firm and not bendable and soft
2. The tips of the asparagus should be tightly closed
3. Make sure the ends of the stalks are moist and plump not dry or cracked
Once you get the asparagus home it needs to be stored in the refrigerator. I place mine in a plastic paper with damp paper towels wrapped around the bottom stalks.

Preparing the asparagus is easy just rinse with water and cut off the tough ends. Cut where the white purple ends meet the green part of the asparagus.

Roasted Asparagus with Lemon Olive Oil
1 pound fresh asparagus
1-2 tablespoon Capay Valley Ranches Meyer Lemon Olive Oil
Salt and pepper
Preheat oven to 400 degrees. Place asparagus on baking sheet and drizzle with the Capay Valley Lemon Meyer Olive Oil and sprinkle with salt and pepper. Place in oven to roast, depending on the diameter size of the asparagus stalks I will roast the thinner ones for 5 minutes and the thick ones for 10-12 minutes.

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Asparagus Caesar Salad

April 28, 2016 · by Carrie Trax ·

Tender green spears of asparagus are popping up out of the ground all around Oregon! Asparagus can be grilled, steamed or just eaten raw fresh from the garden. With fresh lettuce I bought with the asparagus from the market I wanted to make a quick and simple salad combining the two. Caesar salad came to mind and instead of serving with croutons I made the asparagus the crouton of the salad. In less than 20 minutes you will have a side salad with dinner or a meal all by itself. When buying asparagus look for firm stems, the tips are tight with moist and plump stems.

Asparagus Caesar Salad
12 asparagus spears, washed & ends trimmed off
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon Parmesan cheese
3 tablespoons panko crumbs
1 tablespoon butter, melted
1 head Romaine lettuce
1/4 cup grated Parmesan cheese
Homemade Caesar dressing, recipe below

Preheat oven to 350 degrees. In a 11×7-inch baking dish place the asparagus spears and drizzle with the olive oil. Roll the asparagus in the olive oil to cover. Sprinkle with the salt, pepper and Parmesan cheese. In small bowl mix the panko bread crumbs with the butter and sprinkle over the asparagus. Bake uncovered for 10 minutes.

Cut end off the romaine lettuce and separate the leaves (wash as needed) and lay on 4 plates. If you prefer smaller pieces cut lettuce before placing on plates. Lay cooked asparagus on top and sprinkle with the grated Parmesan cheese. Drizzle with the homemade Caesar dressing and serve. Serves 4.

Homemade Caesar Dressing
4 tablespoons mayonnaise
1 1/2 tablespoons lemon juice
1 teaspoon white wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon anchovy paste (optional)
2 cloves garlic, crushed
1/2 teaspoon mustard powder
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese, grated
2 tablespoons water
salt and fresh cracked pepper, to taste

In the bowl of a food processor or blender, add all ingredients except the olive oil, parmesan cheese, water, and salt and pepper. Process to combine.
While blending, slowly drizzle in the olive oil. Add the parmesan cheese, and blend until smooth. Season to taste with salt and pepper, and thin with water to desired consistency.
Keep dressing refrigerated in a sealed container until ready to use. Use within several days of making.

Lemon Risotto with Roasted Asparagus & Chicken

April 9, 2013 · by Carrie Trax ·

Asparagus is popping up out of the ground all over Oregon. This tells me that spring has started here in Oregon. My favorite way to prepare asparagus is to roast it in the oven, it takes just 5 minutes. You can also grill, steam or boil asparagus to make endless dishes. For breakfast I enjoy it in omelets, quiche and served with Eggs Benedict. Grilled asparagus is great tossed in your favorite pasta dish or to make a creamy soup. However you like it, enjoy it Fresh From Oregon.

Fresh From Oregon Asparagus is in season April through June.

Lemon Risotto with Roasted Asparagus & Chicken
12 spears asparagus, cut in pieces on a diagonal, roasted
1 chicken breast, grilled
1 (14.5 oz) can chicken broth
3 cups water
4 tablespoons butter, divided
1/2 cup onions, diced
1 cup Arborio rice
1/2 cup dry white wine, room temperature
1/2 cup heavy cream
1/2 cup Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
juice and zest from half lemon

In saucepan combine the chicken broth and water to a boil, reduce heat to a low simmer. Melt 2 tablespoons butter in large skillet on medium heat, add onions and saute until tender, about 5 minutes. Add the rice and saute 2 to 3 minutes to lightly toast. Add the wine and cook, stirring constantly, until it is absorbed. Add 1 cup of the hot broth mixture, stirring often until liquid is absorbed. Add another cup of broth mixture and repeat until all the broth is gone. This should take 25-30 minutes. You should be stirring often to keep from sticking to the bottom of the skillet. Once all the broth mixture has been added and liquid absorbed add the remaining 2 tablespoons butter, heavy cream, Parmesan cheese, salt, pepper and lemon zest & juice. Cook, stirring constantly, 2 minutes. It is ready to serve. Place risotto on plate and place some sliced chicken and asparagus on top.

To roast the asparagus toss pieces with 1 tablespoon olive oil and season with salt and pepper. Place on baking sheet in a 400 degree oven for 5 minutes.

If you want to make a vegetarian version use vegetable broth in place of the chicken broth.

Fresh Dungeness Crab Salad with Grilled Asparagus

April 7, 2013 · by Carrie Trax ·

With fresh asparagus coming into season and Dungeness crab still in season in Oregon I made a Fresh From Oregon crab salad with a lemon vinaigrette. The best way to serve asparagus on a salad is grilled with olive oil and seasoned with a little salt and pepper. This will make two nice size salads.

Fresh Dungeness Crab Salad
1 head butter lettuce
1 pound fresh Dungeness Crab meat, cooked
1/2 pound asparagus grilled
1 each green, red and yellow peppers, cut in strips
2 hard boiled eggs, cut in quarters
1 pint cherry tomatoes
1 lemon, cut in wedges
Divide and place the butter lettuce on two plates. In the center of the salad divide and place half of the Dungeness Crab meat. Around the crab arrange the asparagus, peppers, eggs and cherry tomatoes. Serve with the lemon vinaigrette and garnish with lemon wedges.

Lemon Vinaigrette
1 1/2 teaspoons lemon zest
2 1/2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
6 tablespoon olive oil
In a pint size mason jar add lemon zest, lemon juice, Dijon mustard, salt and pepper. Shake until mixed. Mixing with a small whisk slowly add the olive oil until it is combine and mixed well. You can give it a good shake after whisking, (with a tight lid on).

Washington Asparagus Fresh at your local Market Now!

Asparagus Salad with Lemon Vinaigrette

Fresh Asparagus with Eggs Benedict

The Best Way to Store Asparagus

Roasted Asparagus with Lemon Olive Oil

Asparagus Caesar Salad

Lemon Risotto with Roasted Asparagus & Chicken

Fresh Dungeness Crab Salad with Grilled Asparagus

Experience fresh food from Oregon!

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